Dulce de leche cortada

Curdle the milk

In a large, heavy pot, heat the whole milk over medium-high heat until it is almost boiling. Stir in the lime juice, then stop stirring and let it sit for 5 minutes.

• 2 litres whole milk
• 3 limes, juiced lime juice

✅ C'est prêt quand : the milk has separated into solid curds and a thin, watery liquid (whey)

Add the sugar and spices

Add the sugar, cinnamon sticks, cloves and salt to the pot. Stir gently so you do not break up the curds too much.

• 300 g sugar
• 2 cinnamon sticks
• 4 cloves
• 1 pinch salt

Cook slowly

Simmer the mixture over medium-low heat for 50-60 minutes, stirring gently every few minutes so nothing sticks to the bottom.

• all of it the curdled milk mixture from step 2

✅ C'est prêt quand : the whey has reduced to a thick, golden syrup and the curds look light brown

Finish and cool

Stir in the vanilla extract, then remove and discard the cinnamon sticks and cloves. Let the mixture cool to room temperature; it will thicken further as it cools.

• 1 tsp vanilla extract

Serve

Spoon into small bowls and serve at room temperature or chilled. Store leftovers in the fridge for up to a week.